Chicken Noodle Soup

Now that fall has arrived, I figured I'd post a soup recipe. This is a recipe I made up myself through experimentation trying to emulate the broth that Noodles has, it is as close as I can come since their recipe is a secret! This is also one of those recipes that I typically don't measure, I just throw in a dash of this and a handful of that, so, feel free to experiment yourself!
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Ingredients needed:
1/2 medium onion, thinly sliced
3 small carrots, thinly sliced
2 stalks celery, thinly diced
2 sprigs fresh thyme
2 sprigs flat-leaf parsley
8 cups chicken broth, homemade or low-sodium canned
Kosher salt and freshly ground black pepper to taste
1/3 pound egg noodles (preferably wide ones)
1 cup cubed cooked chicken (meat from about 1 breast)
1 tablespoon whole flat-leaf parsley leaves, for garnish

1. Put the onion, carrots, celery, thyme, parsley, chicken broth, and water in a medium pot.
2. Season with salt and pepper, to taste, and bring to a simmer over medium high heat.
3. Simmer until the vegetables are almost tender, about 10 minutes.
4. Add the noodles and cook until tender, 5 to 8 minutes (depending upon the size of the noodles).

5. Add the chicken, warm through, and then adjust the seasoning, if necessary, with salt and pepper.
6. Serve garnished with parsley.
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Variations:
If you don't have fresh herbs, dried will work. I also usually add potatoes(most people wouldn't), but I love spuds and it tastes good to me! You can also use dark meat, I just prefer white meat. You could also substitute turkey in place of the chicken. Feel free to experiment with herbs.

ENJOY!!